1 medium eggplant, cubed 1 bell pepper, cubed 1 medium onion, diced 1-2 medium zucchini, cubed 1-2 medium yellow squash, cubed
1 small can diced tomatoes (Italian seasoning, or fire roasted)
2 tbsp. olive oil 2 tsp. dry basil
1-2 cloves minced garlic (optional) salt and pepper to taste (optional) 1/4 cup to 1/3 cup fresh chopped greens (optional)
Sauté onion and garlic in olive oil until soft.
While that's going, cube the eggplant, bell pepper (any color will do), zucchini, and squash. When the onion and garlic are ready, add all the remaining ingredients into the pan, cover and simmer for 20 to 30 minutes, until the vegetables are soft.
We love this eggplant recipe served on a bed of jasmine rice, but it also goes great with homemade bread. We've also used it as a topping for spaghetti when we're bored with plain old sauce.